I love when avocados are in season here. They’re perfect on a salad, be it sliced, chopped or in the dressing itself. This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch. I like my dressing pretty thick, so that’s how I made it. But if you prefer yours a little thinner, just add some more milk.
Avocado Ranch dressing isn’t just for salads either. It’s perfect as a dip, or use it as a substitute for sour cream on tacos or nachos.
For a little more kick, try my jalapeno ranch dressing.
Avocado Ranch Dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 -4 cups
- 2 ripe avocados halved, seed removed
- 1 cup Ranch dressing
- 1/2 cup milk plus more, if needed
- 1/2 cup sour cream
- 1/4 cup fresh squeezed lime juice
- 2 teaspoons or more hot sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Kosher salt to taste
Scoop out the avocado and place into a blender or food processor.
Add remaining ingredients except salt and process until smooth.
Taste, add salt as needed, and pulse a few more times to mix.
Refrigerate for one hour before serving.
Note: If the dressing gets too thick, stir in a bit more milk before serving.
As much as I love making and devouring mashed potatoes with pot roast and gravy, I love grits even more. The creamy ground corn has more texture and more flavor. At least, in my opinion. Add some cheese (and a little bit of Ranch dressing mix) and well, these cheddar Ranch grits are the perfect tasting side dish and very, very easy to make.
You can substitute any good melting cheese you want to these cheddar Ranch grits. I like a nice sharp cheddar because I think it goes perfectly with the corn flavors and the Ranch dressing. I think Monterey jack would also work well in this dish. For some kick, go with pepperjack and add a few chopped roasted jalapenos.
Also try my roasted sweet corn grits.
Cheddar Ranch Grits
Cook Time 35 minutes
Total Time 35 minutes
Servings 3 -4 servings
- 3 cups chicken broth
- 1/2 teaspoon Kosher salt
- 1 cup corn grits not instant or quick cook
- 1 1/2 tablespoons butter
- 1/2 cup or more, if you want shredded extra sharp cheddar cheese
- 1 tablespoon Ranch dressing mix the dry stuff, not the dressing in a bottle!
Bring broth and salt to a boil in a medium pan over high heat.
Slowly stir in the grits.
Reduce heat to a simmer and cook for 30 minutes, stirring often. To prevent the grits from splattering you can place a lid over the top of the pan but do not cover it completely.
Add the butter and stir to melt.
Add the cheese and Ranch dressing mix and stir until the cheese is melted.
Cold weather can sometimes make me ‘cooking lazy’. That’s when I just want to toss a few out-of-the-pantry and out-of-the-fridge ingredients into a slow cooker, turn it on, and come back half a day later to a done dish. Doesn’t mean it has to be all out of a can, but it isn’t all from scratch either. And it’s still good. And spicy. Gotta have spicy and these slow cooker bold ranch pork chops deliver on that.
I served these slow cooker bold ranch pork chops with warmed leftover mashed potatoes. The gravy from the slow cooker is great over mashed potatoes, but I think it’d be even better over grits, so I’ll give that a whirl next time. They’ll be instant grits, though, to keep with my ‘cooking lazy’ mood.
Also try my slow cooker balsamic pork sliders.
Slow Cooker Bold Ranch Pork Chops
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4 servings
- 1 10 ounce can cream of chicken soup, undiluted (low-salt recommended)
- 1 packet of Ranch dressing mix about 3 tablespoons if you buy in bulk or make your own
- 1 tablespoon of Cajun seasoning see my note
- 4 thick cut boneless pork chops
Note: Between the soup and Cajun seasonings, this dish can be salty. I recommend a low-salt soup and making your own Cajun seasoning, cutting the amount of salt in half.
Turn your slow cooker on low.
Whisk together the soup, Ranch dressing mix, and Cajun seasoning in a small bowl.
Place the pork chops in the slower cooker.
Add the soup mix.
Cover and cook for 6 hours.